In a mixer with a hook attachment, mix the ingredients for the dough: the milk, yeast, egg, sugar, flour, salt and room temp butter.

Knead for about 7-10 minutes until the dough is smooth, strong and elastic.

Remove from the mixer bowl, and place in a lightly greased bowl.

Cover, and let proof for 45 minutes.

In the meantime, mix all the ingredients for the filling to a nice pliable paste.

After 45 minutes, flour the surface and start rolling out the dough to a rectangle about a 1/4” thick.

Spread the filling in an even layer on the dough.

Roll the dough to a long roulade.

Cut the roulade in half, so that you get 2 roulades (for 2 loaf pans).

Cut each roulade in the middle, lengthwise to open up the beautiful layers of dough and filling.

Each roulade should make 2 halves – cross each two, and spiral them to get a beautiful babka shape.

Place in a loaf pan and move on to the second roulade.

Brush the layers of dough on the unbaked babkas with beaten egg wash, and let sit for a 45 minute final proof.

Preheat the oven to 350℉ degrees (180℃).

Bake the babkas for about 30 minutes until risen and darkend.

Meanwhile, boil the ingredients for the simple syrup – once the sugar has melted, remove from the stove.

Once the babkas come out of the oven, pour the simple syrup on both to moisten.

Serve and enjoy!